Most Popular
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40% of Korea's workers who reported bullying faced retaliation: survey
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Over 82,000 Korean young people unemployed, not searching for job long-term
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600 evacuated as heavy rain floods roads, homes in southern regions
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[KH Explains] Can smart chargers ease tensions over EV fires?
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Torrential rainfall forces 1,500 to evacuate, causes widespread damage to homes, roads
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[Weekender] Young Koreans more open to Japanese cultural products
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New Fifty Fifty off to strong start
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1 in 5 households to have breadwinner over 80 in 30 years
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Jeju's solo traveler-friendly spots offer solitude as well as camaraderie
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Doctors defend colleague accused of blacklisting non-strikers
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Wine this week: 2009 Larochette-Manciat Macon ‘Les Morizottes’
In glorious warm weather like this, if you’re going to drink a Chardonnay, make it something crisp and minerally like this fine Macon. The fruit carries hints of celery seed, anise and melon. Lithe and elegant, this Maconnais Chardonnay isn’t weighed down with oak. The price is right too, from this undervalued region. The Larochette Manciat — Macon (Burgundy) 2009 (Los Angeles Times/MCT)Drink it w
May 13, 2011
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Beef tripe for lunch, anyone?
A Japanese restaurant has opened in the Sinmuro neighborhood, offering a new choice for the many office workers in the area jaded by the usual offerings of Korean eateries.Yamaya, which bills itself as “Hakata motsunabe dining and bar,” offers a choice of five set menus during lunch hour: Deep-fried chicken seasoned with Pollack roe; Hakata Gameni, chicken braised in soy-seasoned broth with chunks
May 13, 2011
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Haemul-pajeon (Seafood Green Onion Pancake)
Haemul-pajeon is a savory pancake with plenty of green onion and seafood coated with mushy dough and beaten egg on top. It is a well-harmonized dish studded with soft green onions and tasty seafood. Dongnae-pajeon is a famous dish from Busan in South Gyeongsang Province. Dongnae-pajeon (KTO)Ingredients ● 100 g mussel flesh, 70 g clam flesh, 70 g oysters● 200 g small green onions ● 1 green pepper ●
May 13, 2011
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Makguksu, not just the other naengmyeon
Gangwon Province dish is a versatile, do-it-yourself take on chilled noodlesOutside the weathered storefront of Chuncheon Makguksu in Euljiro-4-ga, Seoul, patrons file in to grab a table and enjoy the establishment’s famed noodles. Even past lunch hour, the restaurant is packed. Bowl after bowl of the traditional Gangwon Province dish, “makguksu,” arrives. In the kitchen, a woman works with a cont
May 13, 2011
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World chef Cheryl Forberg puts flavor first
May 6, 2011
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A guide to sipping
Cocktails and nosh for urban bar-hoppersBalmy weather takes nightlife up a notch, bringing the crowds into watering holes throughout the city. Beer, wine and soju are tip-top staples for the thirsty party-goer. For the pub crawler in the mood for a sip, cocktails are where it’s at. Here’s a quick look at a couple of places worth checking out for a tasty tipple or two. The Timber House If you’re lo
May 6, 2011
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Around the hotels
Lotte Hotel SeoulThe hotel’s restaurant Peninsula offers a special cake baking class on Children’s Day from 11 a.m.-2 p.m. Participants can take part in the cake-baking experience and also enjoy a lunch buffet. Children will also receive a Children’s Day gift. A variety of activities, such as face-painting, caricature-drawing and magic shows will be offered. The fee is 300,000 won for a family of
April 29, 2011
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World Chefs-Waxman shares passion for Italian cooking
April 29, 2011
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Forget the bottles: Do-it-yourself dressings just taste fresher
I was weaned on bottled dressings poured over iceberg lettuce salads.There were three basic choices. When my two younger brothers dared to drizzle dressing on their salads ― and most of the time they chose (shiver) dry lettuce ― they adorned it with something called “Catalina,” a vivid orange, very sweet dressing.My personal favorite was blue cheese, or as we called it at my house, Roquefort. Our
April 29, 2011
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Who needs cookbooks, magazines when you have a computer?
It all started with a move.Not a downsizing, but an upsizing to a place with more storage and a bigger kitchen.But when I opened the cabinet where I store my cookbooks, magazines and thousands of recipes that I’ve been saving for the past couple of decades, I was horrified. Had I become a hoarder?I started pulling them out and making giveaway piles, but it wasn’t long before the stacks were so tal
April 27, 2011
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Bottled water or tap water?
Debate rages on which is betterORLANDO, Florida ― The next time you go to the vending machine for a bottle of water (costing 6 cents an ounce) or, instead, sip from the drinking fountain (free), you will be taking part in another debate that touches on the fate of humankind.Because the next time you grab a bottle from a case in the fridge (costing a penny an ounce) or fill a glass from the tap (a
April 25, 2011
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Americans are drinking more wine than ever
Aren’t we getting sophisticated? The United States last year, despite wars, government deficits and a punky economy, overtook France to become the world’s biggest consumer of wine.We drank 330 million 12-bottle cases in 2010 compared to 321 million for the French, according to California-based industry consultants Gomberg, Fredrikson & Assoc.We’re not ahead per-capita, of course. The average Frenc
April 22, 2011
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Cheese state of mind
Shops dish out blue cheese scrambles, 11 kinds of cream cheese and moreAt La Fromagerie, the egg scramble sandwich is above and beyond. Never mind the pillowed hunks of house-made bread it comes cradled in. It is the bits of melted blue cheese the diner stumbles upon with each fluffy bite that makes the experience worth repeating. Run by two sisters who love cheese, the new shop specializes in cui
April 22, 2011
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[Herald Interview] Korean cuisine at a crossroads
Rejection of new interpretations of traditional dishes hamper hansik globalizationThe following is the first in a series of articles on the contemporizing of Korean culture -- Ed. KwangJuYo CEO Cho Tae-kwon holds a special soju drinking vessel that prevents the drinker from overfilling the cup. (Park Hyun-koo/The Korea Herald)With societies becoming more affluent, food is no longer just about fill
April 19, 2011
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‘Bourbon Women’: Whiskey isn’t just a man’s drink
LOUISVILLE, Kentucky (AP) ― Marketing executive Peggy Noe Stevens sticks to basics when savoring Kentucky bourbon ― no splash of water, just ice, stacked.For the uninitiated, that’s one ice cube at a time, followed by equal shots of bourbon. Then she lets the whiskey settle before sipping.Stevens, a former whiskey industry executive, is a bourbon aficionado and founder of a new group called Bourbo
April 15, 2011
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Wine lovers in Hungarian town pay in Blue Francs
April 15, 2011
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Retro Desserts
Carrot cake and banana bread for the sentimental sweet-fiendCertain desserts hearken back to the hearth. One bite stirs up childhood memories, like the cream cheese frosting over a slab of carrot cake, or that moist, dense crumb off a freshly-baked wedge of banana bread that mom packed for school. “I went for what I ate often,” Holly Sorim Yang, owner of The Cheesecake, explained why she put carro
April 15, 2011
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Packing a stylish picnic
Chic boxed fare for the parkIn a perfect world, picnic-goers would wake up early in the morning to pack hampers full of freshly baked homemade goods. Come weekend, the overworked and exhausted may groan when faced with such a daunting feat yet still want a tasty spread for the great outdoors. Enter the grab-and-go feast as dreamed up by catering veterans who have mastered the art of the packed mea
April 8, 2011
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Tteokbokki most popular street food among foreigners
Tteokbokki was the most popular food sold on the streets among foreigners living in Korea, survey showed. In a survey conducted by Kyung Hee University Institute of International Education, Tteokbokki (rice cakes in hot sauce) was the No. 1 street food foreigners liked to eat (31.1 percent) followed by dak-kkochi (skewered chicken grilled with spicy sauce) with 29 percent and sundae (pig’s intesti
April 8, 2011
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This just in at the farmers’ market: fresh spring greens and baby vegetables
Despite the lingering chill, things are looking fresh and green at area farmers markets.Little by little, baby greens, hearty spinach and kale ― locally grown in hoop houses or greenhouses ― are showing up.You can buy just about any produce year-round, but something changes when spring finally arrives. Cooks crave these delicate green harbingers because they require so little fuss. They’re simple
April 6, 2011